Mussels in Fennel Broth

By Kplmrm

Serve with crusty baguette to soak up the flavorful broth.

Yield: 4 servings (serving size: about 1 pound mussels and 1/2 cup broth)

broth over mussels, and sprinkle with fennel fronds.

Nutritional Information
Calories:288
Fat:11.4g (sat 4.7g,mono 2.7g,poly 1.7g)
Protein:30.7g
Carbohydrate:14.4g
Fiber:1.9g
Cholesterol:85mg
Iron:10.5mg
Sodium:788mg
Calcium:100mg

Ingredients

• 5 The 5 Ingredients
• 1 large fennel bulb with stalks
• 2 garlic cloves, thinly sliced
• 1/2 cup dry vermouth
• 4 pounds mussels, scrubbed and debearded
• 2 tablespoons butter

Preparation

Step 1

Directions: Chop fennel bulb to measure 2 cups. Chop fennel fronds to measure 1 tablespoon. Heat a large Dutch oven over medium-high heat. Add chopped fennel bulb and garlic; sauté 3 minutes. Add 1 cup water and vermouth to pan; bring to a boil. Cover, reduce heat, and simmer for 3 minutes or until fennel is tender. Add mussels to pan; cover and cook 5 minutes or until shells open. Remove mussels from pan and keep warm; discard any unopened shells. Remove pan from heat, and add 2 tablespoons butter, stirring until butter melts. Serve fennel broth over mussels, and sprinkle with fennel fronds.